Hope this helps--sounds great!!

BIEROX
FROM THE Lanark, IL Methodist
Church Cookbook
Filling:
1 to 1 1/2 lbs. lean ground beef
1 onion (grated)
2 c. cabbage finely chopped
salt and pepper (to taste)
Brown meat and onion in a
skillet with seasoning, about 20
minutes. Add chipped cabbage
and cook 20 min more, until
cabbage turns color. Let cool.
Dough:
1 pkg. active dry yeast
1/4 c. warm water
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 c. milk (scalded)
3 1/2 c. flour
1 egg
Dissolve yeast in water.
Cream sugar and shortening,
add salt and scalded milk. Mix
in 1 cup flour. Let rise once.
Roll dough on a floured
surface, cut into 6 inch
squares. Place spoonfuls of
meat filling on dough squares.
Pull four corners together and
seal. Place sealed side down
on greased cookie sheet, let
rise about 15 min. Bake at 350
for 20 to 25 min. Eat!